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Unislim Recipes

Crispy Potato Salad

Name: Crispy Potato Salad
Yield: 8
Ingredients: 1 kg Baby Potatoes; 50g low fat mayo; 50g fat free Greek yoghurt; 3 tbsp American Mustard (or juice of 1 lemon); Handful of gherkins, finely diced; 1/2 cucumber, finely diced; 1 red onion, finely diced; 1 tbsp pickling juice from the gherkins; Bunch of fresh dill; Bunch of fresh chives; Spray Olive oil

When online food trends go viral, we always want a piece of the action. We also want to make a few tweaks to offer some Unislim Balance....Voila! Here is the viral crispy potato salad, Unislim style. It really is a stand out side dish!

Level	easy
Serves	8
Bites	1

Ingredients

1 kg Baby Potatoes

50g low fat mayo

50g fat free Greek yoghurt

3 tbsp American Mustard (or juice of 1 lemon)

Handful of gherkins, finely diced

1/2 cucumber, finely diced

1 red onion, finely diced

1 tbsp pickling juice from the gherkins

Bunch of fresh dill

Bunch of fresh chives

Spray Olive oil

Method

Preheat the air-frier or oven to the highest heat. Boil your potatoes until tender. Place the potatoes onto a tray lined with parchment, and squash down using a
potato masher.

Spray well with oil and season with salt, pepper and a dust of paprika

Roast until deep golden and crispy, about 20-30 minutes (depending on your oven)

Meanwhile, make your dressing, by combining the rest of the ingredients. Toss the crispy spuds through the dressing and serve with a big tossed salad and a protein of your choice.